3701-21-01- Current food service license was not on site. This must be posted at all times.
5.1- Provide hot water at least 100°F at handwash sink in restroom.
5/16/2012
Standard 1
*4.4 Quat sanitizing solution residual in spray bottle was 400 ppm. Maintain quat sanitizer residual at 200 ppm to effectively sanitize without leaving a toxic residue.
5.1 Provide hot water (100°F) at restroom handwashing sinks. Reportedly, this is scheduled for repair.
Refrigerator ambient air temp: 38°F
Hot dogs in process of cooking. Reportedly, these will be cooked to 140°F.
6/27/2011
Standard2
5.1 Lukewarm water at ladies restroom handwashing sink. Provide hot water (100°F minimum) at handwashing sinks.
OK 6.2 Provide a sign notifying employees to wash their hands at restroom handwashing sinks.
Note: No food prep at time of inspection.
Cooler temp: 40°F
6/2/2011
Standard 1
*2.4/6.2 No soap available at the employee handwashing sink in the concession area. Person-in-Charge shall provide an adequate supply of soap to facilitate handwashing. Soap is available in restroom.
*/C7.0 Unlabeled spray bottle. Reportedly, this bottle contains sanitizer. Containers storing poisonous/toxic chemicals shall be labeled with common name.
Note: A screen door was added to prevent pest entry.
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